This was an outstanding creamy, tasty and decorative cheesecake and a first-rate recipe that worked perfectly exactly as listed. The steam from a shallow pan of water on the bottom shelf of the oven ensured a smooth top surface on the cheesecake that didn't crack. I also "jazzed up" the presentation with autumn leaf-shaped tuiles, and "painted" swirls on the top of the cake and "veins" on the leaf tuiles with edible gold dust. A real crowd-pleaser as an upscale Thanksgiving dinner or buffet dessert -- puts the traditional, boring pumpkin pie to shame!